We made our strawberries & cream cupcakes miniature sized and topped them off with cream cheese frosting and tiny edible pink hearts. They were almost too cute to eat!
We used cream cheese in our batter and it made all the difference in the world compared to most cupcakes we've made in the past. These little cakes were so moist and perfectly formed. With a fresh burst of sweet strawberries in each bite, it was pure cupcake bliss.
Strawberries & Cream Cupcakes
Serving Size : 2 mini cupcakes
Makes : 24 mini or 12 regular sized cupcakes
Ingredients :
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup brown sugar
1 1/2 tsp baking powder
1/2 tsp salt
7 tbsp butter, room temp
1/4 cup cream cheese, softened
1 large egg, room temp
2 large egg yolks, room temp
2 1/2 tsp vanilla extract
1 cup chopped strawberries
Instructions : Pre-heat oven to 350 degrees and adjust oven rack to the middle. Wash and dice strawberries into small pieces. Sprinkle with 2 tsp of your sugar and set aside. In large bowl, whisk together dry ingredients. Add butter, cream cheese, eggs, and vanilla. Mix at medium speed until batter is smooth and creamy. Add liners to your cupcake pans and start spooning in mixture. Do not overfill your cupcakes. They should measure about 2/3 up your liner height. Once batter is divvied out, add 1 - 2 tsp of diced strawberries to the top of each cupcake. Using a toothpick, gently push the strawberries down into the batter and evenly distribute them around. Bake until the tops of cakes are golden brown, or 10 minutes for little cupcakes and 15 to 20 for regular sized cakes. To check if your cupcakes are done, insert a toothpick into the center. It should come out clean. Transfer your cupcakes to a wire rack to cool. Cupcakes should be room temperature before frosting.
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Everyone is sure to swoon over these! And a quick tip - we made a double batch of this recipe and they didn't last too long... Plan accordingly :)
Enjoy and Bon Appétit!
Nicole & Aaron
